It's been quite a while since I last posted on Oregon Mom's Empty Nest.  A lot has happened during my period of hiatus ... recovery from a surgical procedure to remove a spot of basal cell cancer from my face, getting our youngest child back to college after a long holiday break, and a few other events thrown in there that placed numerous items on the "wait  list".   Whew ! ! Our family's 2010 had an interesting beginning!  We also feel anguish for the people of Haiti at this time.  Please know that we are praying for you, your country's future, and will do our part in helping to make your recovery from this disaster a little bit easier.

Today begins 2010 on the Kitchen page with a fabulous recipe sent to me by two guest chefs, Tim and Peter.   This will make you smile .  Here are two young boys that know what to do with a mixer and aren't afraid to put it to work!  I LOVE this.  And I love that their mother has taken the time to get her boys familiar with the kitchen and the basics of preparing food.  Kathy ... stop and listen for my loud applause for you !   In their own words, here's Tim and Peter :

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Tim writes:

Dear Joyce,

Here is our recipe for Chocolate swirl bread. We took it to tech team on Sunday. People liked it so much that it took the name of “Kuskie bread'”. We often heard, “What's that on the table?”.  Another person would say, “Oh, that's Kuskie bread.”.  When I heard that, I would laugh my lungs out!  Um, people liked it so much that soon, in less than 1 hour, there would be no more bread left.  I really like the streusel topping.  I like to scrape it off the crust and (I'm a little bit picky) ate off the streusel with my fingers.

Peter writes:

The hardest part about making the bread is trying not to sneak a bit of chocolate.  My favorite part of the bread is eating it.  I like to pick the streusel off the top and put margarine on the bread and save the streusel for last.  It's a fun thing to make with the family.  I need help with the mixer, and the stove.

Chocolate Swirl Bread

Combine 2 cups flour and the yeast.  Melt the butter in a small saucepan.  To the butter, add the ¾ cup sugar, the water, 1/3 cup of the evaporated milk, and the ½ teaspoon salt.  Heat and stir till warm (110⁰ to 120⁰).  Add to the flour mixture along with the eggs.  Beat with an electric mixer on low speed for 30 seconds, then on high speed for 3 minutes.  Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately soft dough (3-5 minutes total).  Shape into a ball and place in a greased bowl; turn once.  Cover and let rise in a warm place until double.

Punch dough down and turn out onto a lightly floured surface.  Cover and let rest 10 minutes.  Meanwhile, combine ¾ cup chocolate pieces, the remaining evaporated milk, the 2 tbsp. sugar, and the cinnamon.  Cook and stir over low heat till chocolate melts.  Grease a 10-inch tube pan by brushing the bottom and sides with melted butter.

Roll dough into an 18x10 inch rectangle.  Spread chocolate mixture to within ½ inch of edges.  Roll up from one of the long sides.  Pinch to seal.  Bring ends together to form a ring; seal ends.  Place seam side down in the well-greased tube pan.  Sprinkle streusel topping (see below) over the dough.  Cover; let rise till nearly double (about 45 minutes).  Bake in a 350⁰ oven for 45 to 50 minutes.  Cool 15 minutes; remove from pan.

Streusel Topping:  Stir together ¼ cup flour, ¼ cup sugar and 1 teaspoon cinnamon.  Cut in ¼ cup butter.  Stir in the ¼ cup chocolate pieces.

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